Traditionally, this cheese is made with 50% evening milk and 50% morning milk. However, not having my own cows, this is not possible, and unless you live near a farm that is registered to supply unpasteurised milk, probably not for you either. This version is made with pasteurised shop bought milk.

Briefly place the cheese in brine (for about and hour), then seal in water at 66 degrees C for one minute.

Allow to dry, paint with rapeseed oil and wrap in a bandage until mature - about 2 months.

Unless you have a cave handy, the fridge is probably the best place to mature your homemade cheese although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature.